The Grub Glossary is a weekly collection of foods, their definitions and where to find them.

There are only so many ways to break down a beef. Or so you would think.

After centuries of beef consumption, butchers are still finding new ways to cut a steak. Some cuts have just been renamed, while others are "new" discoveries. Learn where the beefy moovement is going next.

Bavette steak [bah-vet]

A bavette steak is actually a flap steak (also called bistro steak). A flap steak is a cheaper, more economical cut that comes from the bottom sirloin, the lower half of the sirloin found in the hindquarter of a cow. The term 'bavette' is used because of its more classy and expensive sounding name. In French, bavette translates to "bib" or "flap."

Texturally, a bavette steak is similar to skirt steak and is best prepared grilled or seared (and not beyond medium-rare due to potential toughness).

Culotte steak [coou-lohtt]

A culotte steak is a tri-tip steak cut from the tri-tip of the bottom sirloin (see placement above).

There is another steak called Coulotte steak which is cut from the sirloin cap.

Delmonico steak [dell-mahn-ih-coh]

There is enormous confusion surrounding the Delmonico steak (or steak Delmonico), with at least eight different cuts all claiming to be the true steak. The cuts may also differ geographically, with some butchers, depending on region, cutting their Delmonicos differently.

Delmonico's Restaurant in New York City uses a boneless rib-eye steak. Others will leave the bone in. Some claim it is the first cut of the top loin, the muscle that joins the end of the rib primal with the short loin.

Fluff Steak

The fluff steak (patio steak, family steak, shoulder clod steak) is a tougher, but flavorful center cut from the boneless cross rib roast in the chuck primal of a beef.

Because of their tougher nature, this steak is best prepared stewed, braised or pressure cooked.

Pichana [pih-cahn-ya]

Pichana is a popular cut of beef in Brazil, oftentimes, the most prized. In the U.S., the cut is more commonly known as the rump cover or rump cap.

Anatomically, it is the capping muscle, or the topmost muscle, of the sirloin/rump primal in a beef and is covered with a thick layer of fat. The entire muscle actually has two "halves" -- a left and right portion. The larger of the two halves is commonly known as the tri-tip, the other, is the pichana.